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Thursday, October 16, 2014

Candy Corn Peanut Butter Candy

Think Butterfinger friends. Think Butterfinger. As I ranted last week, I had to buy like a 4.5 or 3.5 lb bag of candy corn last week for a recipe. They claimed to have no smaller bags. Psshhht, whatever. So after I used 1/2 cup out of it, what in the HECK was I going to do with the rest of it? I had no ideas, except that I wondered what I could do with them if I melted those babies down. Why didn't I just take a few and do it myself? I have no idea. But I went searching around in the world of Google and found this recipe at aboutfood,com. Normally I don't make other peoples recipes but this was to intriguing, and way to easy to not share with you all.

This calls for only 3 ingredients. Candy corn, peanut butter and chocolate. Oh and sprinkles if you are cool like me. This was so easy, I don't even have much else to say about it. ALTHOUGH.....make sure you do score the candy corn mixture like you are supposed to, because those babies will challenge your sharpest knife. You can cut them however you like really, fat bars, skinny bars, "bites", the choice is yours. I did a few skinny and few fat and a few bites.

Line an 8x8 baking dish with parchment (or foil) and then spray it with non stick cooking spray. I leave the ends long so I can lift my goods right out as you all know. Set aside and in a large bowl microwave your candy corn, 30 seconds at a time. The first few times it will seem it will never melt. DO NOT over heat it, or it will get hard on you, thus 30 seconds and stir. When it is melted, add the peanut butter and combine completely. If you find the candy corn stiffens up on you, you can microwave it another 10-20 seconds to loosen it up so it can be combined easier. When that is done press it into the bottom of your baking dish and make sure it is even and as level as you can get it. NOW...... take a knife and score the bars however you will want them. The world is your sandwich, make it how you want. When these chill they will become very hard yet crispy. (again, think Butterfinger). Now, into the fridge and let chill about 1 hour. Melt chocolate chips, and add about 1 tsp. vegetable oil. I find it makes dipping easier, by thinning the chocolate just a WEEEEEE bit. Remove the bars from the pan, and using a large knife, cut along your score lines. Now start dipping. As these come to room temp they will soften, and become chewy. Dip them, and place them on a parchment or foil lined cookie sheet and immediately sprinkle if you are sprinkling, so they will stick. When you are done, refrigerate again for 30 minutes to an hour and dig in. If you serve these chilled they will be almost the consistency of a Butterfinger, if you serve them at room temp, they will have more of a chewy consistency, but delish, either way!ENJOY!